Dandelion Wine Recipe

Dandelion Wine Recipe from Brewers Barn

This is a dandelion wine recipe and makes 1 gallon.

Picked in spring time, this wine is traditionally drunk at Christmas. It definitely has a unique taste but is surprisingly morish.

This dandelion wine recipe kit is designed to be used with the equipment in the Country Wine Starter Kit.

The ingredients are available in the Dandelion Wine Recipe Pack.

You will need to bottle the finished wine, using either glass bottles, Corks and Corker or using Plastic Bottles.


2.25L of Dandelion Flowers (Picked at midday, as this is when the flower is its fullest)
1.2 kilos of sugar
2 Lemons
1 Orange
1 Gallon of water
1 tsp Wine Tannin
250gm White Grape Concentrate
1 Sachet of All Purpose White Wine Yeast
1 tsp Yeast Nutrient
2 Campden tablets


Ensure you sterilise all equipment before you start.

To get the best out of your dandelions you want to pick them at about midday as this is when they are at their fullest. Remove the stems and any leaves.

Place into the Fermentation Bucket along with the grated rinds of the oranges and lemons.

Pour over 1 gallon of boiling water, let it cool and add 1 crushed Campden Tablet and the juice from the fruit. Stir well fit the lid and leave for 2 or 3 days maximum, while stirring daily.

After a the 2 or 3 days, strain the liquid into a pan, add the Grape Concentrate and Wine Tannin and stir in the sugar until dissolved.

Then transfer back into the Fermentation Bucket, add the Yeast and Yeast Nutrient and leave to ferment for 3 days at a temperature of about 21C.

Strain the juice into the demi-john using the funnel. Add the filled airlock and bung and leave until fermentation has finished (usually when the airlock stops bubbling)

After fermentation you want to take the wine off the sediment at the bottom, you do this by sterilising your fermentation bucket again and syphoning out the wine into the bucket, trying to avoid transferring any sediment, then clean out the demi-john and pour the wine back in. if your not convinced you got rid of all the sediment wait an hour for the sediment to settle and repeat.

When you have done this add 1 tsp of Fermentation Stopper and 1 crushed Campden Tablet and refit the airlock and bung. Over the next 3 days you need to shake the demi-john to remove any trapped gas.

Once the wine has cleared, clean and sterilise some bottles and syphon the wine into them then cork the bottles if using glass or attach the cap if plastic.

This wine is best after 6 months of maturing in the bottle, but will get better if left longer.

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